A frozen mustard treat, and a new look at a retro favorite: MUSTARD!
- 2 containers of yellow mustard
- plastic popsicle mold
- popsicle sticks
Level of difficulty Easy
Preparation time 5mins
Cost Average budget
Pour that mustard into the popsicle mold. Don't be CHEAP; really fill them holes!
Cram the sticks in and pop them into the freeze for about an hour.
Once the mustard is frozen, you'll be saying, "Thank you Randy Bandages, for making mustard cool again." Great way to cool off and still have that refreshing, mustard taste!
You can buy the popsicle molds at almost any dollar store. I bought mine at Deb Deb's Dollar Discount Dumpster for only $10.
You'll also love
- Fresh Fruit Popsicles 4.4/5 (52 Votes)
- Quick Antipasto 3/5 (13 Votes)
- Adam and Jen's Pasta Sauce 2.9/5 (23 Votes)
- Mars Rice Krispies 3/5 (12 Votes)
- Honey Mustard Dressing 2.7/5 (30 Votes)
- Honey Mustard Dressing 3/5 (9 Votes)
- Wild Blueberry Creamsicles 2.9/5 (15 Votes)
- easy ice cream sandwiches 2.8/5 (17 Votes)
Chef Tips and Tricks
These salted caramel thumbprint cookies are easy to make and super delicious!
- 1/4 cup / 50g of softened butter
- 1 egg (divide the yolk and white)
- 1/4 cup / 50g of sugar
- Pinch of sea salt
- 1 cup / 150g of flour
- 1 cup / 100g of chopped nuts
- Salted caramel
- Melted dark chocolate
In a bowl, mix together the butter, egg yolk, sugar, and salt.
Add the flour and mix. Roll into a ball.
Chill for 30 minutes.
Remove from refrigerator. Divide the dough and roll into 1-inch balls.
Dip each ball in egg yolk, and then roll in chopped nuts.
Place on baking sheet (lined with parchment paper), and press your thumb into the center.
Bake at 340°F/170°C for 12 minutes, or until golden.
Remove from oven and let cool.
Pour the salted caramel into the center groove,and drizzle with dark chocolate.